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Cozy Roasted Butternut Squash and Sage Soup

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A deeply flavorful, silky butternut squash soup with caramelized roasted squash and a double-sage technique—crispy sage garnish and sage-infused broth. This comforting, naturally gluten-free and vegetarian soup is perfect for chilly days and tastes even better the next day.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds / 1.4 kg), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1½ cups)
  • 3 cloves garlic, minced
  • 8–10 fresh sage leaves, finely chopped
  • 4 cups vegetable broth
  • ½ cup heavy cream (or full-fat coconut milk for dairy-free)
  • 12 fresh sage leaves, whole (for garnish)
  • 1 tablespoon olive oil (for garnish)
  • Flaky sea salt (for garnish)
  • Toasted pumpkin seeds (optional, for garnish)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Toss cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until edges are deeply browned and squash is fork-tender.
  3. While squash roasts, melt butter in a large pot over medium heat. Add diced onion and cook 5-6 minutes until soft and translucent. Add minced garlic and chopped sage; cook 1 minute until fragrant.
  4. Add roasted squash and vegetable broth to the pot. Stir, scraping up any browned bits. Bring to a gentle boil, then reduce heat to low and simmer 10 minutes.
  5. Remove from heat. Use an immersion blender to puree until smooth. (If using a regular blender, let soup cool slightly, then blend in batches, filling no more than halfway and covering lid with a towel.)
  6. Stir in heavy cream (or coconut milk). Taste and adjust seasoning with salt and pepper. Add more broth or water if needed to reach desired consistency.
  7. For crispy sage garnish: Heat 1 tablespoon olive oil in a small skillet over medium heat. Add whole sage leaves in a single layer; cook about 30 seconds per side until crisp. Transfer to paper towel-lined plate and sprinkle with flaky sea salt.
  8. Ladle soup into bowls. Top with crispy sage leaves, toasted pumpkin seeds, and a drizzle of cream if desired. Serve hot.

Notes

For easier squash prep, microwave the whole squash for 2-3 minutes to soften the skin. The soup tastes even better the next day—make it ahead if possible. If freezing, consider adding the cream after thawing and reheating for best texture. Don’t skip roasting; it’s essential for deep flavor. Season in layers at each step for best results.

Nutrition

Keywords: butternut squash soup, roasted butternut squash soup, sage soup, fall soup, vegetarian soup, gluten-free soup, cozy soup, easy soup recipe

Find it online: https://twinkletaste.com/cozy-roasted-butternut-squash-and-sage-soup-best-easy-recipe/